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Recipe – Avocado, Beet and Orange Salad

by jughandle
  • Heat oven to 425 deg F
  • Wrap beets tightly in foil and roast until tender, about 1 hour
  • When the beets are cool remove the skin and chop
  • Toss the bread pieces with 2 T olive oil
  • Season with salt and pepper and toast until golden brown, about 6 minutes
  • Whisk vinegar, orange juice and remaining 2 T of oil until combined
  • Divide greens among serving plates.
  • Top each serving with an avocado quarter and spoon 1/4 of the chopped beets over each avocado.
  • Drizzle dressing over all. Garnish with orange zest and sunflower seeds
  • Taste and adjust seasoning
Feel free to substitute and leafy green for the spinach.  Arugula would be great.  I’d also add a few sliced scallions or chopped shallots and some cilantro leaves – jughandle
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Recipe - Avocado, Beet and Orange Salad

Author jughandle

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